coconut chocolate cookie recipe

Written BySheba G Updated On
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I’m so excited to share this coconut chocolate cookie recipe with you all. I’ve been making these cookies for years, and they’re always a hit with my family and friends. The combination of the rich chocolate and the toasted coconut is absolute perfection.

I love that these cookies are easy to make and can be customized to fit any occasion or dietary need. My kids love helping me in the kitchen, and they’re always eager to get involved when it comes to mixing and scooping out the dough. One of my favorite things about this recipe is the use of coconut oil, which gives the cookies a delicious flavor and a lovely texture.

The best part? These cookies are relatively healthy, thanks to the coconut oil and the dark chocolate chips. I like to serve them up as a special treat after dinner or as a fun snack for parties.

They’re also perfect for packing in lunchboxes or as a quick breakfast on-the-go. My kids love them so much that they’re always asking for seconds (and sometimes even thirds!) I’ve made these cookies for holidays, birthdays, and just because – they’re always a crowd-pleaser.

Whether you’re looking for a fun project with your kids or a delicious treat for yourself, this coconut chocolate cookie recipe is sure to become a new favorite.

Coconut Chocolate Chip Cookies

4.9 from 571 votes

These chewy coconut chocolate chip cookies combine the tropical sweetness of coconut with rich chocolate chips for a delightful twist on a classic treat. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups shredded sweetened coconut
1 1/2 cups semi-sweet chocolate chips

👨‍🍳Directions

1Preheat the oven to 375°F.
2Line a baking sheet with parchment paper.
3In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4This should take about 2-3 minutes using an electric mixer.
5Beat in the egg and vanilla extract until well combined.
6The mixture should be smooth and uniform.
7In a separate bowl, whisk together the flour, baking soda, and salt.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9Be careful not to overmix.
10Fold in the shredded coconut and chocolate chips.
11The dough should be thick and slightly sticky.
12Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
13Gently press down on each cookie to flatten slightly.
14Bake in the preheated oven for 10-12 minutes.
15The edges should be lightly golden, and the centers should still be soft.
16Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

🔧Equipment

Mixing bowl
Electric mixer
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a fun twist, try adding 1/2 cup of chopped macadamia nuts to the dough. Store cookies in an airtight container at room temperature for up to 1 week.

Watch Video Of How Coconut Chocolate Chip Cookies Works

These coconut chocolate cookies are perfect for any occasion – whether it’s a holiday party, a birthday celebration, or just a Tuesday afternoon snack. They’re easy to make and pack well for on-the-go snacking.

Plus, they’re relatively healthy compared to other baked goods! Store any leftovers in an airtight container at room temperature for up to 5 days or freeze them for up to 2 months.

❓ Frequently Asked Questions About Coconut Chocolate Chip Cookies

Q: Can I use unsweetened cocoa powder instead of dark chocolate chips?

A: While you can use unsweetened cocoa powder as a substitute, keep in mind that it will give your cookies a slightly different flavor profile. Dark chocolate chips add a richness and depth that’s hard to replicate with cocoa powder.

Q: How do I store these cookies?

A: You can store these cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months. If you plan on storing them in the freezer, it’s best to let them cool completely before freezing.

Q: Can I make these cookies gluten-free?

A: Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Also, be sure to check the ingredients of your coconut oil and dark chocolate chips to ensure they are gluten-free.

Q: How do I customize these cookies for different flavors?

A: You can customize these cookies by adding different mix-ins such as nuts (walnuts or pecans work well), dried fruit (cranberries or cherries), or even candy pieces (M&M’s or chopped peanut butter cups). Just be sure to adjust the amount of liquid in the dough accordingly if you add any additional ingredients.

Q: Can I make these cookies vegan?

A: To make these cookies vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water) and use vegan-friendly dark chocolate chips. Also, ensure that your coconut oil is unrefined and cold-pressed.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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